Teriyaki Salmon
Salmon fillets glazed in homemade teriyaki sauce, seared until caramelized outside with a juicy pink center. An iconic Japanese dish, high in protein and omega-3.
22 min1 servingMediumJapanese
555kcal / serving
34.1 gprotein
17.5 gcarbs
35.5 gfat
Ingredients
- 150 grams salmon fillets
- soy sauce, al gusto
- mirin, al gusto
- sake, al gusto
- sugar, al gusto
- 5 grams fresh ginger, grated
- 1 clove garlic, grated
- 1 tablespoon vegetable oil
- sesame seeds, al gusto
- 1 stalks scallions
- lemon, al gusto
Directions
- Teriyaki tare: soy sauce, mirin, sake, sugar, ginger, and garlic. Divide: 2/3 for marinating, 1/3 for glazing.
- Marinate fillets for 20 min. Pat dry well before cooking.
- Skillet over medium-high heat with oil. Skin-side down, press for 30 seconds, cook for 4 min without moving.
- Flip with a spatula, cook for 2-3 min. Slightly pink center = ideal doneness.
- Glaze with remaining tare for 1-2 min until nappe. Sprinkle with sesame seeds and scallions. Divide into 5 portions.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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